Beet Salad with hemp seeds, walnuts, feta cheese and an avocado oil dressing

Beet Salad with hemp seeds, walnuts, feta cheese and an avocado oil dressing

-4 medium sized beets boiled, sliced and peeled and set aside to cool
-5 tablespoons of crumbled feta cheese
-3 tablespoons hemp seeds
-1/3 cup walnuts
-salad greens

Salad dressing
-1/2 cup avocado oil
-1/8 cup of balsamic vinegar
-fresh pepper

-boil the beets with skin on until cooked.  Peel, and slice and allow to cool, place in fridge so that they will not melt the feta cheese.  Keep the salad greens separate, place on plate.  Place beets, walnuts on top of greens and then crumble the feta and hemp seeds over top.  Mix the avocado oil and balsamic vinegar together and serve over salad and top with freshly ground pepper.

Bruschetta Flat bread

I made this as an main course

Bruschetta Flat Bread

-1 red onion chopped finely
-3 heirloom tomatoes chopped (I try to squeeze out the seeds to make the bruschetta more dry)
-1/2 each red and green pepper chopped finely
-3 cloves of garlic chopped
-olive oil
-balsamic vinegar
-salt and pepper to taste
-1-2 tablespoons fresh basil chopped

-flat bread
-mozzarella cheese
-Parmesan cheese

Chop all ingredients and add the salt, pepper, balsamic vinegar and olive oil.  Allow to sit for an hour before spreading on the flat bread to allow the flavours time to marinate.  I bought my flat bread at a local bakery.  Preheat oven to 400F.  Place tomato mixture on bread and cover with the mozzerella cheese and spinkle with parmesan cheese.  Bake until golden brown which is about 10 minutes.

Kale and Quinoa Salad

I was entertaining my sister in law who has issues with gluten.  Tonight's salad was inspired for her.

Kale and Quinoa Salad

-1/4 cup sesame seeds
-1/2 cup almonds (sliced and blanched)
-1/4 cup raw cashews
-kale washed and chopped
-1 purple onion chopped
-1 avocado
-juice of 1 lime
-1/2 red pepper chopped
-juice and zest of half a lemon
-olive oil
-balsamic vinegar

-in a frying pan on medium heat roast the sesame seeds until golden brown then roast the almonds then the cashews.
To cook the quinoa, 2 cups of water for 1 cup of quinoa.  Bring water to a boil then add the quinoa, reduce and cover.  Cook for 15 minutes, then remove from heat and allow to sit for about 5 minutes then fluff with a fork.
-in a large bowl place the washed and cleaned chopped kale, I used about 7 kale leaves.  As you roast the sesame seeds and the nuts place over the kale to wilt it.  Add the onions and then pour the hot quinoa over the nuts, kale and onions.  In a small bowl, dice the avocado and squeeze the lime juice over the avocado and salt and pepper the avocado, make sure avocado is covered in the lime juice as this prevents it from browning.  Add the chopped red pepper and avocado to salad.  The add juice and zest of lemon and mix.  Add balsamic vinegar and olive oil.  Usually 1/3 vinegar to 2/3 olive oil.  Salt and pepper to taste.
This dish was incredible.

Quinoa Salad

I am a full time Registered Nurse, a single Mother to my two daughters and a part time student in University   Today I was spending the day writing a paper and forgot to take out dinner, and I really do not have much in the house tonight.  So, what to do?  Create!

Quinoa Salad

-2 cups or water or broth
-2 cups dried quinoa
-salt

-1 large carrot chopped
-1 rib of celery chopped
-1 apple in chunks
-cucumber sliced
-1/2 an onion
-1/2 cup pan fried almonds
-1/4 cup of raw sesame seeds pan fried
-1/4 cup dried cranberries
-1 tablespoon tamari soya saue
-pepper
-the juice of 1 lemon
-1/4 cup balsamic vinegar
-1/2 cup olive oil

Chop the ingredients, pan fry the almonds and sesame seeds, I have both the regular and black sesame seeds.  Place all the ingredients in a bowl waiting for the qunioa and almonds to cook.  Boil the 2 cups of water, then add the quinoa and boil on low for about 15 minutes, remove from heat and then poor into the bowl with all the ingredients, mix and add the almonds and sesame seeds.  Then taste, you may want to add more oil or balsamic vinegar.  Add some fresh pepper.

Tabbouleh Salad

I was given fresh herbs by a friend this week, so a bundle of fresh mint brought me thinking to tabbouleh.  This is my version that was refreshing.

Tabbouleh Salad

-1 cup of quinoa
-the juice and zest of two lemons
-1 cup parsley finely chopped
-1 cup mint finely chopped
-1 tablespoon balsamic vinegar
-1 red onion
-3 tomatoes
-salt and lots of pepper

-in a large pot bring 2 cups of water to a boil, then add quinoa and reduce to simmer for 20 minutes.  Chop the tomatoes, the parsley, mint and the onion.  Place a bowl.  Add the cooked quinoa and mix.  Zest the 2 lemons and add the juice.  Then add the tablespoon of balsamic vinegar and oil.  Mix well and add salt and pepper.  I love the pepper in this salad.

Fresh Tomato Basa in a Red Wine Balsamic Sauce

Tomato Basa in a red wine balsamic sauce

-6-8 small tomatoes

-2 basa fillets

-1/4 cup red wine

-3 tablespoons balsamic vinegar

-1 tablespoon olive oil

-salt and pepper

in a casserole dish place fish.  Cut tomatoes and salt and pepper them, place on top of fish.  Cover with wine, balsamic vinegar and olive oil.  Bake at 400 for 10 minutes.

Kale and Sprout Salad with roasted sweet chili sesame almonds

There are a view farmers markets that sell sprouts here in Toronto, I prefer Brick works and Leslieville markets on the weekends.  You can also but them at health food stores.  This salad was light and refreshing.  The almonds were incredible.  It sounds like some work however it was worth the flavour.         I was lucky to have fresh yellow beans and green beans from my mom's garden and tomatoes from her garden.

Sweet Chili Sesame Almonds

-1/4 cup almonds
-3 tablespoons sweet chili sauce
-2 tablespoons Maple Syrup
-2 tablespoons black sesame seeds

In a frying pan on medium heat, add almonds and allow to warm up, drizzle with the sweet chili sauce and allow it to coat the almonds and to cook down until sticky and all the liquid is absorbed.  Then drizzle with the maple syrup and add the sesame seeds so that they stick to the almonds.  Place in a bowl and allow to cool.

Salad

-1 cup kale
-a handful of other lettuce (I used a spring mix)
-cucumber
-a handful of fresh yellow and green beans
-1 cup of fresh sprouts
-1 carrot chopped
-1/2 small onion

Mix together.  Top with the roasted almonds and mix in olive oil and balsamic vinegar to taste.  May top with tomatoes too and add a sprinkle of salt and pepper.

Lemon Balsamic Basa Fish

Lemon Balsamic Basa Fish

-4 basa fillets
-1 tablespoon olive oil
-juice of 1 lemon
-2 tablespoons balsamic vinegar
-salt and pepper

Preheat oven to 350.  Mix olive oil, balsamic vinegar and and lemon and pour over fish lightly season with salt and pepper.

bake for about 10 minutes.

Candied Roasted Almond, Sunflower, Sesame seed and Brown Rice Salad

I made this incredible salad today.  I was using up brown rice from last night and was wanting to make a salad.  Each bite was exciting and different and all flavours blended so well.  It may sound like a weird combination however it was exciting!  Also it sounds like a lot of work, it really wasn't...took about 15 minutes to make.

Candied roasted almond, sunflower, sesame seed and Rice Salad.

-1/2 cup blanched almonds

-1/2 cup raw sunflower seeds
-1/4 cup raw sesame seeds
-1/4 cup black raw sesame seeds
-2 tablespoons brown sugar
-1/4 cup red or white wine


-2 cups cooked brown rice
-1/2 granny smith apple chopped
-1/2 onion chopped
-1/4 cup pine nuts
-1/4 cup craisins
-1/4 cucumber
-a handful of pea shoots
-salt and pepper
-olive oil and balsamic vinegar to taste

-1 medium tomato chopped
-pinch of salt and pepper

On medium heat, add almonds and dry roast after a few minutes add the sunflower seeds and sesame seeds.  Continue to roast.  When they have become browned, add 2 tablespoons of brown sugar and 1/4 cup of wine.  Stir and when all coated set aside to cool.

Mix together the rice, onion, granny smith apple, pine nuts, craisins, and cucumber together.  Leave the tomatoes aside as they make the salad soggy, top salad with the tomatoes.  When the seeds have cooled add them.  The pour olive oil and balsamic vinegar to taste.  mix well.

Tomato salad

Last night I used up the rest of the heirloom tomatoes from the market. 


Tomato Salad

-2 large heirloom tomatoes chopped, salted and peppered
-small bunch of kale chopped
-1 small onion chopped
-half a cucumber chopped (from my mom's garden)
-small amount of Romaine lettuce chopped
-gouda cheese shaved
-3 tablespoons good quality olive oil
-1 tablespoon balsamic vinegar

Serves 4.  Mix all together and serve.  This is not a salad to make before hand.  I just pour the olive oil and balsamic right on the salad and mix.  So delicious with those shaved chunks of Gouda.

Pomegranate and Avocado Salad

Pomegranate and Avocado Salad

Tonight I made an incredibly fresh salad.  In fact it was incredible that I had to eat the whole

bowl of salad.  The fresh key lime on top of the avocado mixed with the tartness

of the pomegranate, the fresh spinach and the amazing mustard dressing.

-spinach

-avocado

-1/2 pomegranate

-carrots

-purple onions

-the juice of 2 key lime 

-salt and pepper

-Place baby spinach in a bowl, add chopped carrot and onion.

Remove seeds from pomegranate and place on top of salad.

In small bowl cut up avocado, dash with salt and pepper and the juice

of 2 key limes.

Mustard Dressing 

-1/4 cup olive oil 

-1/8 cup balsamic vinegar
-2 tablespoons maple syrup

-1 tablespoon smoked mustard

-1 tablespoon maple mustard

-1 tablespoon dijon mustard

-salt and pepper

mix together in a measuring cup...I taste as I go and add more

or less, accordingly.  This is a thick dressing and it was incredible with the 

lime juice, the pomegranate and the avocado.

Was a treat for my taste buds.  

Dinner

Good evening,


It was another beautiful day in Toronto.  I went and completed my grocery shopping with my neighbour and friend.  The kids and I went for a bike ride.  When we returned home we ate dinner.  For dinner, I finished up my tuna salad from lunch, with the balsamic vinegar salad dressing.  On a baguette, I added tuna and peppercorn goat cheese.  I also ate some heirloom tomato with salt and pepper.  Heirloom tomatoes have a refreshing taste and there are so many kinds.  I was eating a brandy wine.  You can purchase heirloom tomatoes at local grocery stores, organic stores and farmers markets.  Heirloom means that they have been passed down for generations.  

Amazing Tuna Salad

I have just created one of my most delicious recipes.  So in all honesty, I am needing to stick to my budget right now.  So, when I looking through my fridge and cupboards I came across a can of white tuna, almonds, pears and I thought what can I make with a WOW factor, without feeling like I am compromising my taste buds???  This recipe may look like it took a while, however the prep time was about 10 minutes.


T's Tuna Salad with homemade almond brittle, pan fried pears and peppercorn goat cheese


Step 1:


1/2 cup blanched sliced almonds
small piece fresh ginger grates
1/2 teaspoon tamari soy sauce
1-2 tablespoons maple syrup

I started by roasting almonds in a frying pan with grated fresh ginger, after they started to brown i added some tamari soya sauce and maple syrup.  Place in a bowl to cool.


Step 2:


2 whole pears skinned and cored, then sliced 
1/2 teaspoon cinnamon
1/4 cup white wine


In a frying pan on low heat add pears, cinnamon and white wine.  Allow to soften and simmer.  set aside to cool


Step 3:

1 can of tuna (I used white) drained really well
1 tablespoon mayo


mix together


Step 4:


baby spinach
carrots sliced
celery chopped
peppercorn goat cheese crumbled


Step 5:


Mix together all but almonds.  Serve and top with almonds.  See salad dressing below




Salad dressing


olive oil
balsamic vinegar
splash of soya sauce
1 tablespoon dijon mustard
1 tablespoon maple syrup
pepper to taste

I do 2/3 (ish) oil to 1/3 vinegar.  I add ingredients than add more of this or that depending on how it tastes together.  Cooking is an experiment.